Spaghetti aux œufs pochés dans une sauce tomate

Ingrédients

• 2 eggs
• 150 grams (5 1/3 ounces) spaghetti
• 2 medium ripe tomatoes
• 50 ml (1/4 cup) olive oil
• 1 medium onion
• Dried coriander leaves (to taste)
• 1 bay leaf
• 1 tablespoon margarine
• Salt (to taste)

Préparation

1. 1

   Cook the spaghetti in a saucepan with water seasoned with salt, a bay leaf and one tablespoon margarine. When the pasta is cooked, drain it and set aside.

2. 2

   In a saucepan, add the olive oil, peeled garlic, peeled tomatoes cut into chunks, chopped onion and the oregano. Cook over low heat for about 10 minutes, stirring occasionally. Add the eggs, season with a little salt and let them poach.

3. 3

   Place the poached eggs and the tomato sauce over the spaghetti, sprinkle with dried coriander leaves and serve.